Potatoes au Gratin paired with this Salisbury Steak make a delicious supper as we found out last week. The pictures kind of make you think you would be better off if you never ate it, but the flavor is where it’s at folks. It is so good. This meal was a keeper for everyone but Audrey. Maybe the next time it shows up on our table, she’ll have a different opinion.
Bad picture quality, I know. Sorry about that…
Even if you aren’t a fan of mushrooms, you’re going to like this. Just don’t use the mushrooms and all will be okay.
I got this recipe from Cooking During Stolen Moments and changed a few things. Instead of using ground beef, I used our Elk hamburger (no wild taste!) and instead of shredding onion like it called for in the original recipe, I finely minced it.
1. Add the minced onion, garlic salt and pepper to the ground beef in a large bowl. Incorporate all the ingredients. Shape the beef mixture into hamburger-sized patties.
2. Place the patties in a large saute pan. Flip when browned, about 5-8 minutes. Brown on the other side for 5 minutes. Reduce heat to medium-low, cover pan, and continue cooking until meat is fully cooked. Remove patties to a plate.
3. In the pan drippings, cook onions and mushrooms until onions are translucent and mushrooms are browned. Stir in flour and cook for 2 minutes, stirring frequently.
4. Whisk in beef stock, bring to a boil and cook until desired consistency. Stir in Italian seasoning. Add patties back to the pan just to warm.
I’m linking up with Foodie Friday.
Filed under: Main Courses
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